Easy Miso Soup
A super simple, hearty miso soup that can be made from pantry ingredients. In our experience, it also makes a great cold remedy!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 cups water
- 4 tablespoons white miso paste
- 1 tablespoon chicken bouillon paste
- 1/2 teaspoon dashi powder ((we use Ajinomoto Hon Dashi granules))
- 12-16 ounces silken tofu
- 1 scallion
- 3 eggs
- 3 tablespoons dried wakame seaweed
Instructions
- 1
Add the water to a medium pot, cover, and set over high heat. Meanwhile, gather your ingredients. Add the miso paste, chicken bouillon paste, and Hondashi powder to the pot. Bring to a boil.
- 2
While the broth cooks, cut your tofu into cubes. (½-inch/1cm cubes are a good place to start, but cut them however you like!)
- 3
Give the broth a stir to make sure the miso is evenly distributed. Add the tofu, and simmer for another 5 minutes or so.
- 4
While that’s happening, chop the scallions. (If you’re like us, and you have some already chopped and frozen, you can skip this step.) Lightly beat the eggs in a small bowl. Add the wakame seaweed.
- 5
With the soup at a low simmer, pour in the egg in a circular pattern. Don’t stir the soup, and don’t let it come up to a high simmer/boil. Add the scallions, give everything a stir, and serve!